Equipment
* optional
Ingredients
Dumpling Dough
- 250 g all-purpose flour
- 130 ml hot water, just off the boil
- 2 g kosher salt
Beef Filling
- 250 g ground beef, cold
- 30 g scallions, finely minced
- 30 ml soy sauce
- 15 g toasted sesame seeds, lightly crushed
Cooking
- 15 ml neutral oil
- 60 ml water
Nutrition (per serving)
Method
In a mixing bowl, combine the all-purpose flour and kosher salt. Gradually pour in the hot water while stirring continuously with chopsticks or a fork until shaggy clumps form.
Turn the dough out onto a clean surface and knead firmly until smooth and elastic. The dough should bounce back slightly when pressed.
Cover the dough tightly with plastic wrap or an inverted bowl and let it rest at room temperature to hydrate the starches and relax the gluten.
While the dough rests, prepare the filling. In a clean bowl, combine the cold ground beef, minced scallions, soy sauce, and crushed toasted sesame seeds. Stir vigorously in one direction until the mixture becomes pale and sticky.
Divide the rested dough in half. Roll one half into a long cylinder about 2.5 centimeters thick, then cut into 12 equal pieces. Keep the remaining dough covered.
Dust the work surface lightly with flour. Press each dough piece flat with your palm, then use a rolling pin to roll into a circle about 8 centimeters in diameter, leaving the center slightly thicker than the edges.
Place exactly one tablespoon of meat filling in the center of a wrapper. Fold the dough over to create a half-moon shape, pinching the edges tightly to seal. Pleat the edges if desired. Repeat with remaining dough and filling.
Heat neutral oil in a frying pan over medium-high heat. Arrange dumplings in the pan flat-side down. Cook until the bottoms are deep golden brown and crispy.
Carefully pour the 60ml of water into the pan and immediately cover with a tight-fitting lid. Reduce heat to medium-low and let steam until the water has fully evaporated and the internal temperature of the beef reaches 74°C/165°F.
Chef's Notes
- Hot water dough is crucial for pan-fried dumplings because boiling water denatures the proteins in the flour, preventing gluten formation. This yields a wrapper that is tender and pliable rather than chewy.
- Crushing toasted sesame seeds right before adding them to the meat releases their essential oils, acting as an intense flavor multiplier that compensates for the minimalist ingredient list.
- Stirring the meat filling in one single direction aligns the protein strands, trapping moisture inside the filling and creating a signature bouncy texture rather than a crumbly meatball.
- For the crispiest bottoms, let the dumplings sear undisturbed for the first three minutes. Shaking the pan too early prevents proper crust formation.
- When dusting your work surface, use as little flour as possible. Excess raw flour on the outside of the wrappers will create a gummy texture when steamed.
Storage
Refrigerator: 3 days — Store uncooked dumplings on a parchment-lined tray dusted with flour, lightly covered.
Freezer: 3 months — Freeze flat on a baking sheet before transferring to an airtight container to prevent sticking.
Reheating: Pan-fry straight from frozen with a splash of water, covered, adding 2-3 minutes to the cooking time.
